Homemade Sausage Making

[USA] Chuckwagon`s Spicy BBQ Mustard

1/2 C. Flour
1/4 C. Sugar
1/2 C. Dry Mustard
3/4 C. Cider Vinegar
1 tspn. Prepared Horseradish
1/8 tspn. Salt

Blend all the ingredients together except the horseradish, until the mixture is smooth. Pour the mixture in a glass jar or crock with a lid. Place the mustard in the refrigerator for 7 days. Add the horseradish a little at a time, adjusting the bite to your own preference. Stir, serve, n` smile!

Best Wishes,
Chuckwagon

"Winchester 12 gauge salt loads! ... Keeping kids off your lawn since 1886!"

Just like Mom used to make!!!! Best mustard that you can get. As kids with chest colds, we used to get "abused" with a mustard poultice, that for the most part would peel the hide off your body, however, whether it was because we were "pussys", or because it actually worked, one application was all we needed. It is great with beef, elk, and moose, expecially when swabbed on the meat prior to putting it into the smoker or barbecue!!!